Zucchini has gotten a bad rap over the years as gardeners have gone to great lengths to share their bounty with friends and neighbors even in the dead of night when no one can refuse a porch full of zucchini. But all jesting aside, Zucchini is a powerhouse vegetable. It can be used in countless ways. Since zucchini has little flavor of its own, it can be used as filler in ground meats, breads, pasta, casseroles used as pickles, relish, jams, vegetable wraps, lasagna, in vegetable smoothies, and dressing to accompany meats. It can be grated, sliced, mashed, spiraled, frozen, baked, fried, grilled, dehydrated, and with a bit more brain storming I am sure I could come up with many, many more uses for zucchini. Zucchini is so important in the vegetable garden that it has its own National Food recognition day in August each month.
I have asked our audience if there was only one vegetable they could grow, what would it be. The answers are varied and most often it's whatever the favorite of the entire family, and there are many delightful vegetables to grow, but for me my answer hands down is zucchini because of it's many uses, that few other vegetables can compare. So if I happen to have a bumper crop, I utilize it in ways that not only disguise it, but adds important nutrients to the menu while other vegetables may be more difficult to disguise and harder to get the family to eat if they are not keen on vegetables.
If you're looking for a healthy snack, then look no further than Zucchini Chips. Thin sliced and dehydrated, they have a crispy texture, with that tell-tale snack crunch we all seem to desire in a chip. You can flavor them any way you like, to be savory or sweet.
Garlic Parmesan Zucchini Chips
1-2 Small Zucchini
1-2 T. Garlic-Parmesan Seasoning (to taste)
Plastic sealable bag
Mason Jar with lid
Slice the zucchini very thin, using a mandoline or in my case I use a food slicer designated to fruits and vegetables. You can peel or not peel as desired, I left the peels on, but cut off any blemishes. . Toss the zucchini chips with the seasoning. I place them in a plastic sealable bag and shake the bag until all chips are thoroughly seasoned. Place the zucchini chips on the dehydrator tray, either using plastic wrap on the trays or dehydrator drying sheets. Set the dehydrator temperature around 140, (or follow manufacturer directions), and dehydrate until crisp, (about 2 hours in my dehydrator), turning at least once to evenly dry the chips. When crisp, remove from the dehydrator and place in a mason jar with tight fitting lid. For my Garlic Parmesan seasoning refer to the link: justfowlingaround.weebly.com/from-the-pantry/garlic-parmesan-seasoning
Garlic~Chili Zucchini Chips
1-2 Small Zucchini
1 1/2 tsp. Garlic Powder
1/4 tsp. Chili Powder
Plastic Sealable bag
Mason Jar with lid
Slice the zucchini very thin, using a mandoline or in my case I use a food slicer designated to fruits and vegetables. You can peel or not peel as desired. I left the peels on. Toss the zucchini chips with the seasoning (to taste). I place them in a plastic sealable bag and shake the bag until all chips are thoroughly seasoned. Place the zucchini chips on the dehydrator tray, either using plastic wrap on the trays or dehydrator drying sheets. Set the dehydrator temperature around 140 (or follow manufacturer directions), and dehydrate until crisp, (about 2 hours in my dehydrator) turning at least once to evenly dry the chips. When crisp, remove from the dehydrator and place in a mason jar with tight fitting lid.
Serving Suggestion: Either eaten from hand, or add to the plate with your favorite sandwich as a substitute for other chips.
Note: If the chips lose their crunch just stick back in the dehydrator a few minutes and serve. If exposed to humidity they will lose that crunch, so store in air-tight containers. I have used no salt but it you would like you can add a pinch or two to taste.
Zucchini is chicken friendly and they love it. You can dehydrate the zucchini to add to their daily ration or snacks. When grated, it can easily be made into a frozen treat by placing in a freezable container, adding meat broth to it and freezing until solid for a healthy summer cooler that will also add lots of protein if the ladies have decided to molt and shed feathers in the warm months.
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A link for the Food Slicer I use and Mandoline below: